Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Stir in the undrained garbanzo beans and remaining ingredients.
TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot.
TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve.